Meal Plan

Journal

We recommend keeping edamame on hand in the freezer for quick protein-packed meatless meals. It is available in your supermarket's freezer section both shelled and unshelled (use shelled for this recipe).

Ingredients

2 teaspoon oil, olive, extra-virgin

3 medium scallion(s) (green onions)

thinly sliced

2 clove(s) garlic

slivered

1 cup(s) quinoa, dry

rinsed and drained

1 medium lime zest

grated zest (use 1-1/2 teaspoons)

3/4 teaspoon salt

2 cup(s) edamame, shelled, frozen

4 cup(s) spinach, baby

1/2 cup(s) parsley, fresh

1/4 cup(s) mint, fresh

chopped

2 teaspoon vegetable oil spread, butter-flavored

Instructions

1

In a large saucepan, heat the oil over medium
heat. Add the scallions and garlic and cook until the scallions wilt, about 1
minute.

2

Add the quinoa, lime zest, salt, and 1 1/2 cups
water. Bring to a boil. Reduce the heat to a simmer, cover, and cook for 7
minutes.

3

Add the edamame, cover, and cook for about 5
minutes longer, until the quinoa has absorbed the liquid and the edamame are
tender.

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